Puff pastry with sweet peppers, Sage and quail eggs

This recipe must try. And in a hurry, why is it that the peppers will last much longer! Is’ a vegetarian puff easy and delicious (I drew inspiration from the book freely Jerusalem Ottolenghi) made with onions, sage and peppers, arranged on a crunchy layer of pastry and garnished with quail eggs and a soft bed of sour cream. You can prepare it as I did, into individual portions, and serve as an appetizer or as finger food at a buffet, or as a savory snack. If you want, you can use regular eggs instead of quails and, increasing by po’ the size of the pastry square, make a single dish with a nice side salad. Among other things, you may not know that today we celebrate World Egg Day, or the World Egg Day, the second Friday of October each year was introduced at the International Egg Conference in Vienna in 1996 and is celebrated around the world. The balance of flavors of this dish – all geared to sweet and soft – that melt in your mouth, it is outstanding. If you like eggs and peppers can not not try it. Try to also use the red peppers, especially if you prepared for a buffet: alternating red and yellow color-it is very cheerful (especially if tifate Rome). Have a good day!

Ingredients for 4 people:

  • 4 or 8 quail eggs (according to appetite)
  • 250 grams of puff pastry
  • Sage: to taste
  • salt and pepper: to taste
  • 4 red or yellow peppers, little ones
  • 1 large onion
  • extra virgin olive oil: to taste
  • an egg yolk to brush the puff pastry
  • 120 grams of sour cream (or as an alternative robiola)

Preheat oven to 200 degrees ventilated.

Line a baking sheet with parchment paper. Wash the peppers, clean them by removing the ends, the seeds and the internal white parts, then cut into julienne (thin slices). Peel the onion and cut it into thin slices. Arrange the strips of peppers and onion on the pan, spraying with an extra virgin olive oil. Season with salt, pepper and distributed over the sage. Bake for 20 minutes or until vegetables are lightly wilted.

Divide the pastry into six squares, brush each square with the slightly beaten egg yolk and arrange over the mixture of peppers and onions, taking care to leave the center of the pastry a gap, where spalmerete a tablespoon of sour cream. Bake for 15 minutes. Churning out, deposited at the center of each pastry one or two quail eggs and bake again for 5-7 minutes or until the egg white you will not be coagulated. The yolk, instead, must remain soft.

Churning out, salt and pepper eggs, Garnish with a few sage leaves and serve immediately. Bon appétit!

THE PAIRING: We choose a wine from Umbria, obtained with Grechetto grapes Trebbiano di Todi and Spoleto, product in Todi from the cellar Roccafiore, run organic. Cornflower is a white with aromas of green apple and white flowers, a moderately acidic taste and pleasantly cool, discrete structure, like many Umbrian Grechetto.

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